The Orphan Child of Soy

For reasons beyond my comprehension, writers extolling the benefits of soy foods often neglect to mention tempeh. Reams of paper and thousands of words go into touting tofu and soymilk and their health benefits, but when tempeh gets any mention at all, it's frequently just an obligatory line or two about its nutty flavor and meat-like texture. It is the same with soy recipes. Tofu and soy milk recipes abound; people have figured how to use them in savory dishes, desserts and drinks, while tempeh recipes are far less common, and many simply focus on marinades.

I find this bizarre for one simple reason: tempeh tastes much better than tofu. Now don't get me wrong, I enjoy tofu. I am very happy to have it floating around in my soup or tossed into a vegetable stir-fry. I almost always get red curry tofu and vegetables when I go to a Thai restaurant, but no matter what, tofu just doesn't compare to the flavor of tempeh. If you are trying to include soy in your diet and haven't yet tried tempeh, read on. You won't be sorry.

The Indonesians began producing tempeh thousands of years ago. Tempeh is a fermented product, and making it is somewhat akin to the production of cheese. Soybeans are soaked, partially cooked, cracked and packed into rectangular forms, which are then inoculated with a mold. The fermentation process creates unique flavors, and the block of beans becomes covered with mold mycelia, which appears as a white coating similar to the rind on brie cheese.

Tempeh is a good source of antioxidants and phytoestrogens that can reduce the risk of breast, colon, ovarian and prostate cancer and can also help reduce cholesterol. It is a good source of all eight essential amino acids; in fact, a half-cup serving of tempeh provides approximately 30% of the protein that an adult woman needs in a day, while contributing no saturated fat. It is a good source of the B-Vitamins riboflavin, niacin and vitamin B-6. Finally, tempeh supplies minerals like iron, magnesium, phosphorus and zinc and is very low in sodium.

While I am happy that it is such a nutritious food, what I like about tempeh most is its flavor. Tempeh does have a nutty flavor with notes that are also reminiscent of mushrooms. Depending on how it is prepared, it has a slightly bitter bite that I find delicious. It also has a wonderful texture. The beans are a bit firm and not crunchy but toothy, and the rest of the cake is quite tender.